Grandpa John's Rib Shack

It ain't no great secret, but I'm a big BBQ fan. Whether it is North Carolina style, Memphis Style, KC Style, a "cross culturing" of the aforementioned, Pacific Rim style, Midwest style (which is slathering BBQ sauce on freshly char-(or gas) grilled meat), Jamaican Jerk, etc. I'm usually happy.

I was excited to hear that the descendants of Big John Robinson were turning the old Hardees' location on McClure (about a half block west of Knoxville) into a second location of Grandpa John's Rib Shack. It's been there for awhile and it's one of those places that I can't think of when I want to partake in a local establishment for a meal, but always think of it after I've made myself - and then eaten - a ham sandwich. Well, I thought of it because I ran out of ham. I try to support locally owned places close to home (I am told that I live in "hoodburbia" - just a half block or so out of the East Bluff) so this was the perfect venture for lunch.

The place sorta reminds you of a fast food joint...not a lot of remodeling done, but has gingham tablecloths, a standard issue roll of paper towels on some metal or wood rod that a lot of "Q" places have on the table and a makeshift condiment area\table. I ordered the pulled pork sandwich, fries and a drink...It's all ala carte (an ala carte rib joint..chuckle) unless you order the daily special which is all inclusive and lunch ran me about $8. Now I know that any version of "John's" has always done the "southern BBQ thang" by serving their "Q" on sliced white bread. Not my style, but I know this. I got my pulled pork on the bread. There was a good amount of it. The fries were skin on thick cut (but not planks). There was a good amount of food here for lunch. But here comes the disappointing part: I would be very surprised if the pork in my sandwich saw a smoker. If it did, it was taken on a guided tour of the outside. I get more smoke out of burning something in my oven. In all fairness, the menu didn't SAY it was smoked, but come'on, it's Big John's...you assume it would be. And the BBQ sauce on the side, which is North Carolina style of BBQ service, is very cool by me. But I remember (or at least I THINK I remember) that Big John's BBQ sauce WAS very NC style in it's make-up, also...a thinish vinegary peppery tomato product. What was in the bottle at GJRS resembled a commercial style Memphis sauce..very tomato based, hint of vinegar and sweetness in a medium bodied sauce.

So, while it wasn't what I was expecting, it was good and plentiful. I want to go back to try the ribs or tips and see if they have some smoke in them.

At this point in time, unless I hit a bad day at "John's", the King of Peoria BBQ is a guy named Mike at the Smo-King Pit.

See you around the table.....